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Balsamumm beetroots
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Balsamumm beetroots
Beet is rare plant that contains betalaines6, contributing to its pronounced color pigments. These compounds proved to be powerful antioxidants. Here is a reinvented classic recipe. We used our balsamic vinegar reduction instead of white regular vinegar. The result sweet and lightly vinegary beets.
Balsamumm beetroots
| Prep time: 5 minutes |
|---|
| Cooking time: About 20 minutes |
| Servings or yield: Appetizer or side for 6 to 8 people |
| Difficulty level: Easy |
| 2 bunched baby beetroot; trimmed |
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| 1 cup (250ml) Balsamumm original |
| 4 springs thyme |
Preparation
Cut each beetroots in 4 or desired size and place in a pan of boiling water and cook 8-10 minutes or until tender.
Drain and peel away the skin.
Place Balsamumm and thyme in a frying pan over medium heat and simmer for 5 to 7 minutes.
Add the beets and toss to coat.
Serve as side and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Cut each beetroots in 4 or desired size and place in a pan of boiling water and cook 8-10 minutes or until tender. Drain and peel away the skin.
2 - Meanwhile, place Balsamumm and thyme in a frying pan over medium heat and simmer for 5 to 7 minutes.
3 - Add the beets and toss to coat.
4 - Serve as side and enjoy!
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